Brewing method of sparkling semi-sweet yellow rice wine

Abstract

The invention relates to a brewing method of sparkling semi-sweet yellow rice wine, and belongs to the technical field of yellow rice wine brewing. The brewing method of sparkling semi-sweet yellow rice wine comprises the following steps: (1) weighing materials: weighing aged demi-sec yellow rice wine (aged rice-adding wine), sweet yellow rice wine (Xiangxue wine), isomaltooligosacharide, chitosanoligosaccharide, tea saponin, high-activity dry distiller's yeast and water; (2) feeding: putting the aged demi-sec yellow rice wine (aged rice-adding wine), sweet yellow rice wine (Xiangxuewine), isomaltooligosacharide, chitosan oligosaccharide, tea saponin, high-activity dry distiller's yeast and water into a pressure-resistant bottle; (3) fermenting; (4) detecting the pressure; (5) sterilizing; and (6) cooling. The isomaltooligosacharide, chitosan oligosaccharide and tea saponin are added into the finished yellow rice wine, secondary fermentation is performed, ratio-controlled, low-temperature and short-time in-bottle fermentation is performed to make the wine contain enough carbon dioxide, and no precipitate is generated in the bottle after sterilization; and the mouth killing property, the tasty and refreshing property, the harmony of the wine body and the durability of foam of the wine taste are improved.

Description

technical field [0001] The invention relates to a method for brewing steamed semi-sweet rice wine, which belongs to the technical field of rice wine brewing. Background technique [0002] Sparkling semi-sweet rice wine is a kind of sparkling rice wine with a sugar content of 40.1-100.0g / L. Sparkling wine has great influence in the world, such as beer with the largest output is popular all over the world, grape sparkling wine and French champagne As a representative, it symbolizes victory and joy, and is listed as a kind of celebration wine on various celebration occasions around the world. These sparkling wine varieties are deeply loved by consumers. [0003] Sparkling rice wine is a special type of rice wine in the rice wine standard, and there is no specific index in the national rice wine standard. Therefore, in order to satisfy more and more consumers in pursuit of diversity and fashion, and to expand the world of rice wine, it is necessary to develop sparkling rice wine...

AI Technical Summary

Problems solved by technology

[0004] Chinese patent CN13612420A provides a kind of sparkling wine with rice wine as the wine base and its production method. It is mainly based on rice wine wine base, adding some food material extracts (jujube juice, ginger juice), etc., and processing it with carbon dioxide. Although the sparkling wine can contain steam in the wine, the carbon dioxide needs to be artificially added, which affects the quality and flavor of the finished product, and the foaming is uneven and the duration is short

[0007] Chinese patent CN200910114221.0 provides a kind of sparkling fruit / vegetable yellow wine and its preparation method. The patent uses fruit / vegetable and glutinous rice as raw materials, comprehensively uses the compound fermentation technology of rice wine and the foaming technology of traditional sparkling wine, mainly adopts Fruit / vegetable juice replaces brewing water to reduce the alcohol content of the original wine, and uses the sugar in the fruit / vegetable juice to carry out secondary fermentation in the bottle. It is a relatively fashionable new product of rice wine with strong fruity aroma, but its foaming technology , the fermentation temperature is 10-20°C, and the fermentation time is 2-3 months, which is long and the brewing efficiency is low

[0008] In the above-mentioned prior art, there is no introduction of directly taking the finished rice wine as the base wine, adding isomaltooligosaccharides, chitooligosaccharides, and tea saponin to ferment in the bottle to produce sparkling rice wine.

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